1 tbsp. cold water
1 egg white
1 lb. Pecans
1 C white sugar
1 tbsp. Cinnamon
Dash of salt

Beat egg white and water (until frothy, not stiff). Stir in pecans until well coated (add more pecans if needed to use up all the egg mix). Mix cinnamon, sugar and salt, and add to pecans. Stir until pecans are completely coated. Line a large cookie sheet with foil. Spread pecans in single layer.

Bake at 225°F for 1 hour. Stir about every 15 minutes.